Preheat the oven to 325℉. Grease the ramekins well with a mild vegetable or canola oil.
Melt the butter or no-dairy butter substitute with the chocolate chips, and the cocoa powder, either over very low in a saucepan on the stove or in the microwave for 30-40 seconds. Stir until smooth. Stir in the vanilla, salt, coffee.
Beat with a whisk attachment the eggs and egg yolks with the sugar, until pale yellow and thick.
Fold the chocolate mixture into the egg mixture, until fully incorporated.
Spoon evenly into the four greased ramekins. Add a raspberry or blackberry to the center of each. Divide the remaining chocolate chips between center of each ramekin. Cover the chocolate and berry with some of the batter.
Bake in the center of the oven at 325℉ for 10-12 minutes. It should just be starting set about but will have a very slight jiggle when moved back and forth.
Remove to a rack for 10 minutes. Run a knife or a thin rubber spatula around the outside of the cake, to separate from the ramekin. Then invert each onto a serving plate. Add a dusting of cocoa powder, nuts, melted chocolate, berries, and Berry Cream to the top of each to serve.